Coconut Banana Cake

I am slightly obsessed with this cake. It’s super moist and only tastes decadent. Because it’s made with almond and coconut flours, it’s very low in carbohydrates and very high in fiber!

coconut banana cake drizzled with warm peanut butter

2 ripe peeled bananas
1/4 cup grapeseed or canola oil
5 eggs (1 1/4 cups egg substitute)
20 drops Nu Naturals vanilla liquid stevia
2 tbsp honey
1/2 tsp baking soda
1/2 cup coconut flour
1/2 cup almond flour

1. Puree the first six ingredients in a food processor or blender. When everything is incorporated, add the flours.
2. Pour into greased 8×8 or 9×9 baking dish. A large pie dish would work as well!
3. Bake at 325 degrees for about 25-30 minutes (depending on baking dish).
4. Top with walnuts and warm peanut butter (picture 1), ricotta and jam (picture 2) or whatever your little heart desires!

I’ve been enjoying this cake for breakfast, lunch, snacks, desserts…you get the picture. Baking with coconut flour can be tricky, but this recipe yields a very luscious (and healthy!) treat.